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Pan-Fried Salmon Head

Name: Pan-Fried Salmon Head
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 salmon head; 3 scallion segments; 3 ginger slices; 0.5 lemon; 2 salt; 1 seafood sauce; 0.5 Pixian doubanjiang (chili bean paste); 1 light soy sauce; 0.5 dark soy sauce; to taste white pepper powder; 1 Guangdong rice wine; 2 cornstarch; 2 olive oil

Other★ Easy40min

Prep 15m ·
Cook 25m ·
2 Servings

IngredientsWhat you'll need for Pan-Fried Salmon Head

	Ingredient	Amount	Notes
	salmon head	1
	scallion segments	3
	ginger slices	3
	lemon	0.5
	salt	2
	seafood sauce	1
	Pixian doubanjiang (chili bean paste)	0.5
	light soy sauce	1
	dark soy sauce	0.5
	white pepper powder	to taste
	Guangdong rice wine	1
	cornstarch	2
	olive oil	2

A delicious Pan-Fried Salmon Head recipe.

Cooking StepsHow to cook Pan-Fried Salmon Head step by step

Step 1 Detail

Salmon head or fillet both work. This time we are using salmon head.
Step 2 Detail

Clean the salmon head, trim off the teeth (a source of fishiness), cut into pieces, and pat dry with paper towels.
Step 3 Detail

1) Combine salmon with scallion segments, ginger slices, salt, seafood sauce, doubanjiang, light soy sauce, dark soy sauce, white pepper, rice wine, lemon juice, and lemon pieces (squeeze the juice first, then cut into chunks). Mix and massage until well-seasoned. 2) Add cornstarch and mix evenly. 3) Add olive oil and mix to coat (oil seal).
Step 4 Detail

1) Heat a thin layer of olive oil in a flat pan (salmon is fatty and will release its own oil). Keep the heat on the lower side — pan-fry the fish pieces over low heat. 2) Start with the skin-side down first, then fry the other sides until each side is golden brown.
Step 5 Detail

Plate and serve. Squeeze fresh lemon juice over the fish when eating.